Cupcakes:
>
1/4 cup Ghirardelli ® Unsweetened Cocoa
>
1 (10 oz) bag Ghirardelli ® 60% Bittersweet Chocolate Chips
>
1 1/8 cups all-purpose flour
>
1 1/4 tsp baking soda
>
1/4 tsp salt
>
1 large egg
>
1/2 cup light brown sugar, firmly packed
>
1/2 cup granulated white sugar
>
5/8 cup whole milk
>
1/3 cup strong brewed coffee or espresso
>
1/2 cup (1 stick) unsalted butter
>
12 Ghirardelli ® Caramel Squares
Frosting
>
4 oz soft butter
>
4 oz soft cream cheese
>
2 cups powdered sugar
>
1/2 cup Ghirardelli ® Caramel Sauce
>
1 tsp vanilla
Cupcakes
1
Preheat the oven to 350°F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
2
Sift together the flour, cocoa, baking soda and salt. In a medium bowl, whisk together the egg, brown sugar, and white sugar.
3
Whisk in the milk, coffee, and melted butter.
4
Whisk in the dry ingredients.
5
Mix in 60% Bittersweet Chocolate Chips.
6
Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
7
Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean.
8
Cool for 10 minutes.
9
Using a small spatula or knife, remove the cupcakes from the pan.
10
Continue to cool on a wire rack to room temperature.
Frosting
1
Mix together butter and cream cheese.
2
Add vanilla and caramel sauce until thoroughly mixed.
3
Gradually add powdered sugar, beating at a low speed until well combined.
4
After cupcakes are cool, spread frosting on top of cupcakes. Drizzle more caramel sauce and place Ghirardelli Squares on top.
Comments
Recipe Sponsored by Ghirardelli Chocolate Company